Výsledky vyhledávání - "Jieying Deng"

Akademický článek

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Autor: Xuefei Li, Zili Yang, Jieying Deng, Conggui Chen, Baocai Xu, Peijun Li

Publikováno v: Current Research in Food Science, Vol 6, Iss , Pp 100406- (2023)

The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in th

Externí odkaz: https://doaj.org/article/98f69209302c457fb5e729859f400fae

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Akademický článek

Efficient De Novo Biosynthesis of Heme by Membrane Engineering in Escherichia coli

Autor: Zhexian Geng, Jinxia Ge, Wei Cui, Hui Zhou, Jieying Deng, Baocai Xu

Publikováno v: International Journal of Molecular Sciences, Vol 23, Iss 24, p 15524 (2022)

Heme is of great significance in food nutrition and food coloring, and the successful launch of artificial meat has greatly improved the application of heme in meat products. The precursor of heme, 5-aminolevulinic acid (ALA), has a wide range of app

Externí odkaz: https://doaj.org/article/79def5e03c234d20bd5e18f69ea728fc

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Akademický článek

Synthetic biology for future food: Research progress and future directions

Autor: Xueqin Lv, Yaokang Wu, Mengyue Gong, Jieying Deng, Yang Gu, Yanfeng Liu, Jianghua Li, Guocheng Du, Rodrigo Ledesma-Amaro, Long Liu, Jian Chen

Publikováno v: Future Foods, Vol 3, Iss , Pp 100025- (2021)

Food is essential to provide energy for human cellular metabolism, and is usually made from plants or animals. Beside plants and animals, other important food sources are made by microorganisms, typically products of fermentation (e.g bread, wine, be

Externí odkaz: https://doaj.org/article/04356d52dc044b259217a24c0a213dfd

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Akademický článek

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

Autor: Qing Xiao, Mei Xu, Baocai Xu, Conggui Chen, Jieying Deng, Peijun Li

Publikováno v: Foods, Vol 10, Iss 11, p 2610 (2021)

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increase

Externí odkaz: https://doaj.org/article/6d0797dda2024f94ace2dea1943761b5

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